Perfect Slow Cooker Basmati Rice
Cooking basmati rice can get a little tricky in a slow cooker, but a couple small tips and practice can take you a long way. The first trick is not to go overboard with water since very little evaporates. Second, and most important, add some grease to prevent sticking. Ghee is a clarified butter commonly used in Indian cooking. You can buy it at some supermarkets, Indian markets, and online.
Serves: 6Hands-on: 5 minutesTotal: 1 hour 55 minutesDifficulty: Easy
- 2 cups long-grain white basmati rice
- 3 cups water
- 1½ Tbsp. ghee
- 1 tsp. salt
- Rinse the rice with water. Immediately put it in the slow cooker, do not let it soak in water for long as it will turn mushy.
- Add the water, ghee, and salt. Cover and cook on high for 1½ hours. Turn off the heat; check to see if the rice is cooked to your liking. If not, replace the lid and let the steam complete the rest of the cooking. Fluff the rice with a fork after 20 minutes. Serve hot.